Can anyone give me some French recipes?

It's a french project for school.Can anyone give me some French recipes?
Souffl茅 au Fromage


Cheese Souffl茅





- 70 gr [21/2 oz] swiss cheese


(comt茅 or gruy猫re type)


- 30 gr [1 oz] butter + some for dish


- 20 gr [3/4 oz] plain flour


- 25 cl [9 fl oz] milk


- 4 eggs


- salt, pepper %26amp; grated nutmeg





1-Pre-heat oven to 180掳C / 350掳F ; butter the souffl茅 dishes ; thinly grate the cheese (thin wholes of grater).


2- Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy.


3- Prepare the b茅chamel (white sauce) : melt the butter in a saucepan, medium flame, and pour the flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated ; keep doing this way with all milk. Never stop stirring. Reckon about 10 minutes until the b茅chamel is ready (it must get thick).


4- Add enough nutmeg, salt %26amp; pepper, and remove from fire.


5- Add the grated cheese, then the yolks ; turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a rubber spatula.


6- Pour the mixture equally into the 4 souffl茅 dishes ; fill them about 3/4.


7- Bake in oven for about 25 minutes ; the souffl茅s must rise and get golden brown. Do not open oven door for they would deflate.





You need to increase baking time if you use a large single dish, and vice versa. It would take around 40 minutes for 1 big dishCan anyone give me some French recipes?
check allrecipes.com
Get yourself some nice French cheese like brie and serve it with a crusty loaf of bread. Tasty, easy to transport and French through and through!
I make a killer French toast...
Crepes are easy to make and super delicious. (In case you didn't know, crepes are just like very flat pancakes) The ingredients are basic, and you can fill the insides with whatever you prefer. Some people like to use chocolate, or Nutella, sugar, whipped cream, or fruit fillings.





Here's an example recipe, found off of the internet, but almost all of the other recipes you might find are fairly similar:


3 eggs


1 1/2 c. flour


2 tbsp. vegetable oil


1/8 tsp. salt


1 1/2 c. skim milk


makes 24 crepes





In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add oil and beat. Cook on upside-down crepe griddle according to manufacturer's directions, or in skillet with non-stick coating. (If using skillet, allow 2 tablespoons batter per crepe, turning skillet to coat evenly in very thin layer. Cook over medium heat until bottom is brown, turn brown other side a few seconds). Enjoy!





Hope this helps!
'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of it's own blue ribbon. Two blue ribbon tastes in wedded bliss --





Chicken Cordon Bleu II!';





INGREDIENTS


6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream


DIRECTIONS


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.


Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Take a look at this site. They have a link for over 8000 recipes. I'll bet at least one is French.
oh plenty........my hubby is a french chef and i could give you hundreds.......but ill give you a really typical and easy one-Boeuf bourguignon. the recipe is for 4 people and i will try to put the measures in pounds (oooof)





1 1/2 lbs of very good quality stew beef


1/2 lb of onions or better echalottes (small, longish red onions)


good red wine (best is red burgundy wine of course, thus the name of the recipe bourgogne=burgundy)


salt, pepper


about 5 soup spoons olive oil


tiny bit of flour





take a huge frying pan, heat the olive oil, put the chopped echalottes in it and brown them. then put beef in, use a bit of salt and pepper (be careful and dont use too much!) and brown it (be careful that echalottes dont burn!). don't stir too much or the beef will get watery. when the beef is nice and brown put a tiny bit of flour over the whole beef to dry up any juice, then ';d茅glace'; with the red wine. this means you pour the red wine over the beef and stir by detaching the dark mass from the frying pan. this is called ';fond'; and gives the delicious taste. lower the fire and let cook gently until the meat is tender. pour wine when the sauce gets too thick, which means you have to look after your meat every 15 to 20 minutes. before serving taste your sauce and if needed add some salt or pepper.


remember that in every recipe you can always add salt but you can never take it out if you put too much from the beginning!


that was it, serve with mashed taters and different veggies (please dont c0ook the veggies too long). or with sauted taters but the classical thing is mashed taters and 3 to 4 different kinds of veggies.


enjoy your meal!





if you want more recipes and can wait a few days e-mail me at


tormentedwings66-menues.@yahoo.de (sorry had to put up a disposable e-mail adress for this)





best of luck for your project!


wings